directions
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1
To make the pesto, combine all of the ingredients in a food processor or blender and puree to a smooth paste. Cook the spaghetti; then drain and rinse in cold water. Immediately stir 3 tablespoons of pesto in the pasta and set aside
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2
Stir the remaining pesto into the shrimp
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3
Cover and refrigerate both for 1 to 2 hours. Remove pasta and shrimp from refrigerator
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4
Thread the shrimp on the kebb skewers and rotate 15 minutes or until shrimp are cooked through and turn bright orange in color
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5
Toss with pasta, red bell pepper and carrots
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6
Sprinkle with cilantro and serve.
CILANTRO PESTO SHRIMP PASTA SALAD
ingredients
- 1/4 cup chopped garlic
- 1/2 cup chopped fresh ginger root
- 1 -1 /2 cups chopped cilantro
- 1 teaspoon ground nutmeg
- 1 teaspoon five spice powder
- 1 tablespoon brown sugar
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Spanish sherry or white wine vinegar
- 2 tablespoons water
- 2 tablespoons vegetable oil
- SALAD:
- 8 ounces spaghetti, cooked
- 2 pounds raw shrimp, shelled and deveined
- 1 red bell pepper, cut into thin strips
- 1/2 cup shredded carrots
- 2 tablespoons cilantro leaves